This Wilderness Our Home

French onion soup is one of those dishes I’ve always loved — even as a child — but never thought to make at home. It felt like something reserved for restaurants or special occasions, not something that belonged in a regular winter rotation.

That changed when I was handed a large bag of onions and needed to use them quickly. French onion soup came to mind immediately. I went back to the fundamentals, paid attention to technique, and made one quiet choice that mattered to me: building the soup on a vegetable-forward broth, gently infused with garlic, rather than relying on beef stock or added richness.

What surprised me most wasn’t that I loved it — it was that my whole family did. There was plenty, and it was happily eaten — we didn’t make it past the second meal.

This version stays close to the classic while feeling lighter and more restrained. The onions are deeply caramelized, the broth is savory and aromatic, and the flavor comes from patience rather than additions. It’s excellent with toasted bread and melted cheese, and just as satisfying without dairy.

French Onion Soup with Garlic & Thyme

Ingredients

• 4–5 large yellow onions, thinly sliced
• 3 tablespoons olive oil, butter, or a combination
• 1 teaspoon kosher salt (to start, adjust to taste)
• ½ teaspoon freshly ground black pepper pop
• ½–1 teaspoon fresh thyme leaves (or a small pinch of dried)
• 1 small head of garlic (about 8–10 cloves), peeled and lightly crushed
• 1 tablespoon all-purpose flour (optional, traditional for body)
• ½ cup dry white wine or dry sherry
• 6–8 cups vegetable broth 1 bay leaf

Optional for serving

Sourdough or baguette, toasted

A good melting cheese, if using (omit for dairy-free)

Directions

1. Infuse the broth

In a small saucepan, combine the vegetable broth, crushed garlic cloves, and bay leaf. Bring just to a gentle simmer, then reduce heat and let it infuse quietly while you prepare the onions. Do not boil. This creates a subtle garlic-forward broth without sharpness.

2. Caramelize the onions

In a heavy-bottomed pot or Dutch oven, heat the oil and/or butter over medium heat. Add the sliced onions and salt. Cook slowly, stirring occasionally, for 35–45 minutes, until the onions are deeply golden and soft. They should be richly caramelized, not dark brown or jammy.

In the final few minutes of cooking, add the thyme and stir to release its aroma without letting it dominate.

3. Build the base

Stir in the black pepper. If using flour, sprinkle it over the onions and stir well. Cook for 1–2 minutes to remove the raw flour taste.

4. Deglaze

Add the wine or sherry, scraping up the browned bits from the bottom of the pot. Let it simmer for a few minutes until slightly reduced.

5. Simmer

Strain the garlic and bay leaf from the broth and add the infused broth to the onions. Bring to a gentle simmer and cook uncovered for 25–30 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.

6. Serve

Ladle into bowls. If using cheese, top with toasted bread and a good melting cheese and broil until melted and lightly golden. The soup stands beautifully on its own without dairy.

Notes

This soup relies on time and technique rather than added sweetness — the onions provide all the balance it needs. A vegetable broth with a light mushroom base can add depth while keeping the soup lighter than traditional beef stock. The flavor improves overnight and reheats beautifully.

French onion soup has a way of reminding you that good food doesn’t need much — just time, attention, and ingredients treated with care. This version keeps the focus where it belongs: on the onions, the broth, and the quiet depth that comes from letting them do their work. It’s a soup meant to be made slowly, shared generously, and returned to whenever winter calls for something grounding.

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Author’s Note

This is one of those recipes that surprised me in the best way. I made it out of necessity, not planning, and it ended up becoming something we all looked forward to eating again. It’s a reminder that sometimes the meals we return to most are the ones we didn’t overthink — just cooked with care and shared when it mattered.